How to make taro steamed chicken nuggets, how to make taro chicken?

Taro steamed chicken nuggets are delicious with classic pairings According to the plan, this is to be steamed with powder, but it didn't go as planned, because of a small thing, the powder couldn't be made, so it had to be steamed into steamed. In fact, such a classic match, whether it is roasted or stewed or steamed, it doesn't matter whether there is powder or not, it is all delicious. Taro is eaten this season, our local folk, August 15 and September 9 have to eat chicken stewed taro, because in the past, the material is scarce, taro can be grown by home, chickens can be raised by themselves, during the festival, it is normal to take such a dish to improve life.

Nowadays, we rarely get to enjoy the chickens we raise at home, so it's nice to make a dish to remember.

Chinese name. Steamed chicken nuggets with taro.

Main ingredient. Chicken thighs, taro, red pepper, nepeta, ginger.

Classification. Meat dishes, hot dishes, pickles, three quarters of an hour.

Taste. The taste is delicious and the meat is tender.

Accessories. Salt, light soy sauce, dark soy sauce, thirteen spices, pepper.

Kitchen utensils. Steamer.

Remove the bones of the chicken thighs and take the meat.

Cut into small pieces and marinate with the seasoning, I used the above seasoning.

Peel the taro and cut it into hob pieces, the pieces should be larger, and put them in a bowl.

The marinated chicken was mixed with the ginger shreds, but I forgot it when I took the picture, and I made up it later.

Steam on the basket and time after the water boils, 25 minutes. After pouring out of the pot, pour out part of the soup according to the situation, the chicken will produce more water during the steaming process, if the powder is steamed, it is good to fully absorb the water before applying the powder. Add shredded red peppers, chopped shallots, coriander or nepeta and other seasoning ingredients.

I used shredded red pepper and nepeta leaves.

Tips: 1. You can use disposable gloves to peel taro to avoid itching after mucus sticking to your hands. 2. After this dish comes out of the pot, it can be seasoned twice according to the taste, mainly light soy sauce or steamed fish soy sauce.

3. Thirteen spices are used in seasoning, and they can also be replaced with large spices, and it is good to come according to your own habits. 4. You can also use chopped pepper or other sauces to steam chicken nuggets, which are delicious.

Materials. Chicken.

Taro water. Sliced green onion and ginger.

Garlic cloves star anise.

Cooking wine, dark soy sauce, sugar, salt.

Chive taro roast chicken preparation steps.

Step 1: Buy the chicken from Zhinu and cut it into pieces, wash and pat it. After peeling the small taro, cut it in half and soak it in water, and it is best to wear disposable gloves when removing the taro scalp, otherwise some people will itch because of the peeling.

Step 2Put an appropriate amount of water in a pot, put the chicken pieces in, skim off the blood foam and remove it for later use. Pour oil into the pot and add green onions, ginger slices, loose garlic cloves, star anise, and stir-fry until fragrant. Add the blanched chicken pieces and stir-fry for two or three minutes, then pour in cooking wine and dark soy sauce to color.

Step 3: Pour boiling water over the chicken pieces, cover the pot and simmer over medium-low heat for half an hour. When the soup is halfway through, add 2 tablespoons of sugar and an appropriate amount of salt, add the taro cubes and simmer for another 15 minutes.

Step 4After the taro can be easily passed through with chopsticks, you can reduce the juice on high heat, and finally sprinkle some chives and enjoy it in the pot.

Method. Wash and scrub the chicken thighs, remove the white fat, cut into cubes, and marinate with marinade sauce for more than 30 minutes for later use.

Wash the dried shiitake mushrooms and soak them in water until soft and set aside. (Keep the water for soaking shiitake mushrooms for later use)

Cut the taro and potatoes into cubes, cut the shallots into pieces, slice the peppers diagonally, and slice the garlic and ginger for later use.

Heat the pan without oil, fry the leg meat skin side down, and fry the leg meat until golden brown on both sides.

Push the leg meat to the side of the pot, use chicken fat to fry garlic slices, ginger slices, green onions, chili peppers, and then add taro, potatoes, and shiitake mushrooms and stir-fry.

Add seasonings (except sesame oil except for the skin feast) and stir-fry evenly, bring to a boil over high heat, cover the pot and simmer over low heat for 15 to 20 minutes.

Add green onions and sesame oil before cooking, and mix well to complete.

Ingredients: 350 grams of chicken, 250 grams of taro.

Excipients: 6 grams of light soy sauce, 5 grams of cooking wine, 3 grams of salt, 2 bowls of water, 2 grams of chicken essence.

1. Add water, cooking wine and chicken pieces to the pot, boil for three minutes, and then blanch the chicken pieces.

2. Pour oil and cleaned chicken pieces into the pot, stir-fry quickly for five minutes, then add ginger slices and light soy sauce, stir-fry well and color.

3. Then add two bowls of water and simmer for 30 minutes.

4. Peel and slice the taro.

After a few minutes, add the taro slices and salt, and stir-fry quickly.

6. Add a little chicken essence before cooking.

7. Put it out of the pot and put it on a plate, and the taro roast chicken can be made.

Ingredients: 5 taro, half a chicken, half an onion, an appropriate amount of dark soy sauce, an appropriate amount of oyster sauce and an appropriate amount of taro roast chicken.

1. Wash the chicken and cut it into pieces and marinate it in cooking wine.

2. Heat the pan with cold oil, add ginger slices and stir-fry until fragrant.

3. Drain the chicken pieces and stir-fry them in oil.

4. Add the onion.

5. Add dark soy sauce.

6. Add the oyster sauce.

7. Add paprika powder to enhance the color.

8. Add water to cover the chicken nuggets.

9. Cover the lid and bring to a boil over high heat.

10. When the soup is boiled to seventy, remove the chicken pieces and put them in the taro.

11. Boil the taro until it is broken.

12. Pour in the chicken pieces and mix well.

13. Simmer over low heat for another 5 minutes to drain the soup.

14. It can be fished out.

15. The taro is soft and glutinous, and it is out of the pot.

Ingredients: 400g chicken thigh, 500g taro

Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, 1 large ingredient, appropriate amount of mixed stewed meat, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, a small amount of spicy hot pot base, and appropriate amount of cooking wine.

The practice of stewing chicken with taro in a pressure cooker.

1. Marinate the chicken thighs with soy sauce and salt overnight.

2. Wash the taro and cut it into large hob pieces.

3. Prepare green onions, ginger and garlic, salt, ingredients, spicy hot pot base, mixed stewed meat ingredients, and five-spice powder.

4. Put a little more oil in the pot.

5. Add the chicken pieces and fry them until they are slightly yellow.

6. Take it out and set aside.

7. Add the taro and fry until it is slightly yellow.

8. Remove and set aside.

9. Wash the pot, add an appropriate amount of oil, pour all kinds of spices in a small plate, and stir-fry.

10. Quickly pour in the green onion, ginger and garlic and stir-fry a few times.

11. Pour in the fried chicken pieces and taro.

12. Pour in an appropriate amount of cooking wine, soy sauce, and stir-fry evenly.

13. After stir-frying evenly, pour the chicken and taro into the pressure cooker together.

14. Cover the pressure cooker and press for 15 minutes.

15. a finished product.

Ingredients: 1 kg of chicken nuggets, half a kg of taro, 2 slices of ginger, 1 knuckle of green onions, 2 slices of dried hawthorn.

Excipients: 1 tablespoon of sugar (large), 2 tablespoons of water (large), 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oil.

Steps: 1. Prepare the ingredients.

2. Blanch the chicken pieces to remove the blood and water, and remove the water for later use.

3. Add sugar and water to boil and change color and draw.

4. Pour in the chicken pieces and stir-fry quickly for 1 minute.

5. Add ginger, green onions, and dried hawthorn slices and stir-fry until fragrant.

6. Add light soy sauce and dark soy sauce, consume oil and stir-fry quickly.

7. Add boiling water to cover the chicken pieces, cover the pot, and simmer over medium-low heat for 5 minutes.

8. Pour in the chopped taro and stir-fry evenly, continue to cover and simmer over medium low heat for 5 minutes.

9. Pour in the red pepper and stir-fry quickly for 30 seconds.

10. Finished product.

Ingredients: 2000g chicken nuggets, 1500g taro.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of bay leaves, appropriate amount of star anise, appropriate amount of sand kernels, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of dark soy sauce, a little sugar, a little chicken essence.

1. Prepare the chicken nuggets.

2. Put cold water into a pot of boiling water, boil the blood on the chicken and drain the water (you can also use no boiling water).

3. Prepare ginger, garlic, dried chili, Sichuan pepper, bay leaves, star anise, etc.

4. Peel and cut the taro into pieces, wash it, and then soak it in water for later use.

5. Add more oil to the pot and stir-fry the chicken pieces.

6. Stir-fry the chicken pieces for a while, then add spices and wait for them to stir-fry until fragrant.

7. Add two spoons of bean paste, an appropriate amount of dark soy sauce and a little sugar to enhance the flavor, and pour in a little cooking wine.

8. After the bean paste is fragrant, add an appropriate amount of water to cook the chicken pieces (generally cook for 40 minutes, if there is a pressure cooker, cook for 15 minutes).

9. After the chicken pieces are basically cooked, add the taro and cook for about 20 minutes.

10. Put an appropriate amount of salt and chicken essence on it.

Ingredients: 300 grams of taro, 300 grams of chicken legs, 3 tablespoons of bean paste, appropriate amount of spices, 1 section of green onions, appropriate amount of ginger and garlic, 4 dried chilies, 1 tablespoon of light soy sauce, and 3 tablespoons of cooking wine.

The specific production method is:

1. Cut the chicken thigh into pieces and soak it in cold water in bloody water.

2. Cut the taro into cubes and rinse with water.

3. Prepare auxiliary materials, which can be increased or decreased according to your own taste.

4. Heat the oil over medium heat, pour in the chili sauce and fry the red oil, add the ginger and garlic.

5. After stir-frying the ginger and garlic fragrance, pour in cooking wine, stir-fry the chicken thighs over high heat and dry the water.

6. Add spices, star anise and bay leaves and stir-fry.

7. Pour in the taro, add water until the ingredients are almost gone, pour in light soy sauce, put dried chili peppers, cover and simmer.

8. After the fire boils, turn to low heat and burn for 30 minutes.

9. Add the green onion and cook until the juice is reduced.

10. Remove from the pot and put on a plate, sprinkle with a little coriander and start eating.

Taro Roast Chicken:

Ingredients: about 500 grams of half chicken, 500 taro, 1 roll of green onion, 1 ginger, 1 large garlic, 8 dried chilies, several Sichuan peppercorns, 50 grams of bean paste, appropriate amount of soy sauce, star anise (a little), kaempfera (a little), salt, monosodium glutamate, sugar, 100 grams of cooking oil.

Preparation: Cut the chicken and taro into cubes, cut the garlic cloves in half, slice the ginger, and mince the green onion;

2.Heat the oil in the pot until 5 layers are hot, pour in the bean paste, add ginger slices, garlic, star anise, kaempfera, dried chili pepper and Sichuan pepper together when it is about to dry, stir-fry until fragrant, pour in the chicken pieces, cook a little soy sauce to color after the surface is cooked;

3, then add salt, sugar, stir-fry and add water, just to cover the chicken for benefit, then pour in the taro, after the fire boils, turn to low heat and slowly burn until the taro is sandy and soft, collect the juice on high heat, sprinkle in monosodium glutamate, and the green onion can be cooked.

Experience: When you boil the taro in boiling water for 3 minutes, the skin will become so good that you can even brush it off with your hands.

Taro Roast Chicken Ingredients: about 500 grams of half chicken, 500 taro, a roll of green onions, a piece of ginger, a large piece of garlic, 8 dried chili peppers, several Sichuan peppercorns, 50 grams of bean paste, appropriate amount of soy sauce, star anise (a little), Kaempfera (a little), salt, monosodium glutamate, sugar, 100 grams of cooking oil.

Preparation: 1Cut the chicken and taro into cubes, cut the garlic cloves in half, slice the ginger, and mince the green onion.

2.Heat the oil in the pot until 5 layers are hot, pour in the bean paste, add ginger slices, garlic, star anise, kaemphara, dried chili pepper and Sichuan pepper together when it is about to dry, pour in the chicken pieces after stir-frying until fragrant, cook a little soy sauce to color after the surface is cooked, then add salt, sugar, add water after stir-frying, just cover the chicken for benefit, then pour in the taro, turn to low heat after boiling and slowly burn until the taro is sandy and soft, collect the juice on high heat, sprinkle in monosodium glutamate, and chopped green onions can be cooked.

Experience: When you boil the taro in boiling water for 3 minutes, the skin will become so good that you can even brush it off with your hands.

My experience: It is best to steam the taro first, and then cook the taro for a few minutes after the chicken is cooked.

Material. 450 grams of local chicken, 6 garlic, 200 grams of taro, 1 tbsp salt, 1 tsp sugar, 1 tbsp rice wine, 300 kbsp water

Method. 1.Wash the chicken, cut it into cubes and set aside.

2.Peel and wash the taro, cut it into cubes, put it in an oil pan and fry it over 150 high heat, then remove and drain the oil, and set aside.

3.Heat the pan, add an appropriate amount of salad oil, add the garlic and stir-fry until fragrant, then add the chicken and all the seasonings from Method 1 and stir-fry well.

4.Take a special aluminum foil bag, fill it with the materials of method 3, add the taro of method 2 and mix well, seal and wrap it tightly, and put it in a steamer and steam it over high heat for about 35 minutes.

So, if you really want to replenish your body, don't plan to eat chicken from the vegetable market. It's nice not to get knocked down by those things.

Main ingredient local chicken.

Half a taro. 300 g of salt for the excipients.

Appropriate amount of goji berries. 10 grams of ginger.

5 g steps. 1.Ingredients: local chicken, taro.

Excipients: salt, ginger, wolfberry.

2.Wash the chicken and cut it into cubes.

3.Slice the ginger and soak the wolfberries for 2 minutes.

4.Add to the casserole, add cold water to boil, skim off the blood foam, be sure to skim it clean 5Add ginger and simmer over low heat for about 50 minutes.

6.Peel and cut the taro into cubes.

7.Add clay and cook for about 15 minutes.

8.Add goji berries.

9.Add salt. 10.Cook for about 3 minutes.

Taro Roast Chicken:

Ingredients: two catties of three yellow chickens and one catty of taro.

Excipients: half a green onion, 4 large slices of ginger, 5 cloves of garlic, 3 chili peppers, star anise 2 steps: 1. Cut the three yellow chickens into cubes and wash them.

Don't throw away the gizzards, hearts, and livers, and can be stewed together later. When buying chickens at the market, you can ask the stall owner to help clean up the internal organs and chop them into pieces.

2. Make a pot of boiling water, put the chicken pieces in, skim off the blood foam and remove it for later use.

3. Pour olive oil into the pot, add green onions, ginger slices, fluffy garlic cloves, star anise and chili peppers, and stir-fry until fragrant.

4. Add the blanched chicken pieces and stir-fry for two or three minutes.

5. Pour in dark soy sauce to color and season, pour in cooking wine, pour boiling water to submerge the chicken pieces, cover the pot and turn to medium-low heat and simmer for half an hour.

6. When the soup is halfway through, add two pieces of rock sugar.

7. Add the taro cubes and simmer for another 15 minutes.

8. Add salt to taste before cooking, and you can enjoy the thick soup after collecting it.